crab dip

I usually like to eat the crabs fresh (cooked while alive), but my girls have started to slow down so we are starting to get some leftovers.  We pick all the meat and make a dip.

I don't have precise measurements as it's usually leftovers and whatever we have on hand. 

~1lb crab meat
~1/2 lb Fontina cheese diced or shredded
2-3 cloves garlic sliced thin ("Goodfellas thin", I use a mandolin slicer)
~1 TBS of thyme/rosemary minced
salt and pepper

Layer the crab meat on the bottom of an oven safe dish.  Distribute the garlic as evenly as possible then add S&P.  Layer the cheese on top evenly and sprinkle the thyme and rosemary.

Bake until the top starts to get some color.  Serve with bread.